POACHED EGG RECIPE RECIPES

Bring a pan of salted water to the boil and add the potato and carrot, cooking for 15 minutes until just tender. Drain well and spread out on a tray lined with a tea towel to cool. 

Cook the onion in 2 tbsp of the olive oil for 5-10 minutes until soft in a large frying pan. 

Add the garlic and cook for 1 minute, then add the thyme, ½ the parsley, the potatoes, corned beef, cabbage and carrots. 

Taste and add salt and a generous amount of black pepper to taste, stirring well. 

Turn the oven low to keep the hash warm while frying eggs

Pat the mixture down in the pan and let brown for about 8-10 minutes

Invert onto a plate then slide back into the pan and brown the other side for 5-8 minutes 

Slide onto a large plate and place in the low oven

Fry the eggs in olive oil to your liking, adding a grind of pepper

Plate the hash topped the remaining parsley and with an egg on top. 

Bring a pan of salted water to the boil and add the potato and carrot, cooking for 15 minutes until just tender. Drain well and spread out on a tray lined with a tea towel to cool. 

Cook the onion in 2 tbsp of the olive oil for 5-10 minutes until soft in a large frying pan. 

Add the garlic and cook for 1 minute, then add the thyme, ½ the parsley, the potatoes, corned beef, cabbage and carrots. 

Taste and add salt and a generous amount of black pepper to taste, stirring well. 

Turn the oven low to keep the hash warm while frying eggs

Pat the mixture down in the pan and let brown for about 8-10 minutes

Invert onto a plate then slide back into the pan and brown the other side for 5-8 minutes 

Slide onto a large plate and place in the low oven

Fry the eggs in olive oil to your liking, adding a grind of pepper

Plate the hash topped the remaining parsley and with an egg on top. 

1. Half-fill a wide pan with boiling salted water, and bring it to a light simmer over a medium heat.
2. Crack one of the eggs into a cup and gently pour it into the water in one fluid movement. Repeat with the rest of the eggs. You’ll see them begin to cook immediately – don’t worry if the edges look a little scruffy. Depending on the pan, a really soft poached egg should take around 2 minutes and a soft to firm one will need 4 minutes (it depends on the size of the eggs and whether you’re using them straight from the fridge).
3. To check whether they’re done, remove one carefully from the pan with a slotted spoon and give it a gentle push with a teaspoon. If it feels too soft (use your instincts), put it back and give the eggs a minute or two more in the water to firm up.
4. When they’re ready, remove them to some kitchen paper to dry off and serve with buttered toast and a sprinkle of sea salt and black pepper.